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CHOCOLATE CREAM CAKE

Make the Cake

Preheat the oven to 180C/ 350F/ GM4 and grease & line 2 x 6-inch cake tins

Utilizing electrical beaters, cream the butter and sugar collectively till mild & fluffy

Separate the egg white and yolks. Put the whites apart. Add the yolks to the creamed components together with the milk. Beat till simply mixed

Sift the flour, baking powder and cocoa powder into the bowl and gently stir in, utilizing a big steel spoon till totally mixed. Take care to not overwork the batter although

Whisk the egg whites to stiff peaks. Take a spoonful and blend it into the cake batter to loosen it, then fold the remainder in. Proceed to combine till simply mixed and no apparent patches of egg white are seen

Divide the batter between the cake tins and bake for approx 20 minutes till effectively risen. A cocktail stick poked into the centre of the cake ought to come out clear

Take away from the oven when sufficiently baked. Let cool within the tin for two minutes, earlier than unmolding. Take away the parchment and permit the truffles to chill fully on a wire rack

Fill the Cake

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